California Walnut Muhammara

  • Yield: 8 servings
  • Total Time: 10 min
California Walnut Muhammara


A simple Mediterranean sweet red pepper spread with just a hint of spice. Great as a dip for bread or crudité.


  • 1 cup California walnuts, toasted
  • 1 (16-oz.) jar roasted red peppers
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons paprika
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt, or to taste
  • Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)


  1. Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
  2. Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
  3. Add to the food processor with remaining ingredients and puree until smooth.
  4. Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
  5. NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.

nutrition facts

Based on 8 servings

Per serving:

  • Calories150
  • Total Fat15 g
  • Saturated Fat1.5 g
  • Polyunsaturated Fat6.66 g
  • Monounsaturated Fat6.054 g
  • Cholesterol0 mg
  • Sodium230 mg
  • Carbohydrates7 g
  • Dietary Fiber<1 g
  • Total Sugars3 g
  • Protein2 g
  • Vitamin D0 mcg
  • Calcium45 mg
  • Iron1 mg
  • Potassium110 mg


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